Enchiladas
Scale:1x
Notes
- All of the ingredients are optional, basically just put in whatever you want.
- The best enchi sauce is the Hatch red or green sauce. It's expensive but suck it up.
- I use uncooked tortillas but really any will do.
Ingredients
- chicken
- 1 bell pepper
- 1 can black or pinto beans
- 1 onion or leek
- ½ cup rice
- tomatoes
- saffron
- 2 cans enchilada sauce (Hatch red or green)
- tortillas, flour or corn (a bunch)
- cheese, cheddar or whatever (a bunch)
- paprika or chili powder
Instructions
- Preheat the oven to 350°F.
- Make your spanish rice — 1/2 cup rice, 1 cup water, some diced tomatoes, and saffron.
- Butterfly your chicken and rub it with salt and paprika/chili powder.
- Get a cast iron hot with some oil in it and pan fry the chicken.
- Cook your veggies — throw the onion, bell pepper, and whatever else into a dutch oven.
- Once the veggies, rice, and chicken are cooked, dice the chicken and combine it all in the dutch oven (or a bowl or whatever).
- Put some enchi sauce in a dish (~1/2 can) and one-by-one dip your tortillas in, coating both sides, add filling, and roll in a baking dish.
- If you have a lot of filling, squish the enchis together to make more enchis until you run out of filling.
- Pour the rest of your enchi sauce over the top and spread evenly, getting it into the cracks and stuff.
- Put your cheese on top.
- Throw it all in the oven for 30 minutes.
- Eat enchis until you are mildly ill.